Easter Egg Cookies
Makes about 18 cookies
These charming Easter treats are basically sugar cookies scented with lemon. Their appeal is created via the imagination of the person icing them. Only icing is used to decorate these "eggs," but small, pastel-colored candies, which are abundantly available around Easter time, could take some of the difficulty out of a perfect frosting job. Arrange these cookies in a basket or planter along with traditional candies for a decorative presentation.
These charming Easter treats are basically sugar cookies scented with lemon. Their appeal is created via the imagination of the person icing them. Only icing is used to decorate these "eggs," but small, pastel-colored candies, which are abundantly available around Easter time, could take some of the difficulty out of a perfect frosting job. Arrange these cookies in a basket or planter along with traditional candies for a decorative presentation.
Ingredients
.
1 cup butter, softened
1 cup sifted powdered sugar
1 egg
2 1/2 cups all-purpose flour
1 tablespoon finely shredded lemon peel
Food coloring paste
.
1 cup butter, softened
1 cup sifted powdered sugar
1 egg
2 1/2 cups all-purpose flour
1 tablespoon finely shredded lemon peel
Food coloring paste
Directions
.
Preheat oven to 375 degrees.
.
Preheat oven to 375 degrees.
In a large mixing bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Add powdered sugar; beat at low speed
until combined, scraping sides of bowl occasionally. Beat in egg until
combined. Beat in as much flour as you can with the mixer. Using a
wooden spoon, stir in lemon peel and any remaining flour.
Tint portions of dough as desired. I divided the dough into four portions.
Snip a pencil-sized hole in one corner of a 1-quart heavy plastic bag or a disposable pastry bag (or use a #12 tip in a pastry bag). Fill bag with dough. Force unchilled dough through bag to pipe ropes of cookie dough into about 18 oval shapes (each about 4x3 inches) onto ungreased cookie sheets. Rope width should be about 1/4 inch. Pipe designs inside each oval shape making sure designs connect to the sides of the oval to resemble a decorated Easter egg. Bake for 8 to 10 minutes or until edges are firm but not browned. Cool on cookie sheets fo r 1 minute. Transfer cookies to a wire rack and let cool.
Tint portions of dough as desired. I divided the dough into four portions.
Snip a pencil-sized hole in one corner of a 1-quart heavy plastic bag or a disposable pastry bag (or use a #12 tip in a pastry bag). Fill bag with dough. Force unchilled dough through bag to pipe ropes of cookie dough into about 18 oval shapes (each about 4x3 inches) onto ungreased cookie sheets. Rope width should be about 1/4 inch. Pipe designs inside each oval shape making sure designs connect to the sides of the oval to resemble a decorated Easter egg. Bake for 8 to 10 minutes or until edges are firm but not browned. Cool on cookie sheets fo r 1 minute. Transfer cookies to a wire rack and let cool.
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